Description
A hearty plate of spaghetti topped with a rich red sauce made from ground beef and smoky linguica sausage. Slow simmered with tomatoes, garlic, and herbs, this comforting pasta dish is bold, satisfying, and perfect for family dinners.
Ingredients
Scale
- 12 ounces dry spaghetti
- 1 pound ground beef
- 8 ounces linguica sausage, sliced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a heavy-bottomed saucepan, heat the olive oil over medium heat.
- Add the ground beef and sliced linguica sausage, cooking until fully browned.
- Stir in the diced onion and cook until softened, then add the minced garlic and cook briefly until fragrant.
- Add the crushed tomatoes, tomato paste, salt, black pepper, and dried oregano. Stir well to combine.
- Reduce the heat and let the sauce simmer gently for 20 to 25 minutes, stirring occasionally.
- Toss the cooked spaghetti with the sauce until evenly coated.
- Stir in the chopped fresh basil and serve hot.
Notes
- Brown the meat thoroughly for deeper flavor.
- If the sauce becomes too thick, add a small splash of pasta cooking water.
- Simmer uncovered for a thicker sauce consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg